Varieties A group of different eggplant varieties. From Left: Italian, Regular / Classic, Chinese, Indian (also known as baby eggplant - center). Varieties Eggplant is available to U.S. consumers in a variety of shapes and sizes. They can be as small and round as an egg, long and thin like a zucchini, or large and oblong in shape. Their skinï¿½s color can vary from white to green, to a deep blackish purple. The larger purple varieties are the most common. The most predominantly consumed eggplant in the U.S. is a very deep purple, almost black. It is large and oblong in shape, with very smooth skin and a green calyx. It is commonly referred to as the regular or classic eggplant, but the actual variety names may differ as there are more than one. Amongst the more popular varieties in the United States are the following, which are available year round: Regular/Classic Varieties: The most common variety group in the U.S. Among the most familiar are Black Magic, Black Beauty and Black Bell varieties. They have smooth skin in a very deep purple hue, and a large and elongated oval shape with a green calyx.

Sicilian: This variety is slightly smaller with a wider base and purple skin streaked with white. It is sometimes referred to as "Zebra" or "Graffiti" eggplant. Italian: A deep shade of mauve-purple with some light streaking on the skin. It is smaller and more oval in shape than the regular / classic varieties. Italian eggplants also have a green calyx. White Varieties: These varieties are smooth and white. They can be round or slightly thinner and longer, like their Italian counterparts. Some popular commercial varieties include albino and white beauty. Indian (Baby): This variety is small, normally just a few inches long. It is round and shaped like an egg, with smooth, dark purple skin and a green calyx. Japanese: Small and longer in shape with smooth, light purple skin and a dark, purple calyx. Chinese: Eggplant - Kitchen Dictionary - Food.com September - October How to select: Look for smooth, shiney skin with a firm but slightly springy texture. Avoid soft or brown spots. How to store: Eggplant becomes bitter with age. Store in a cool dry place and use within a day or two of purchase.

To store longer, place in the refrigerator to for several days. How to prepare: bake, braise, boil, fry, grill, roast, saute, stew. When young, the skin is delicious and edible; older eggplants should be peeled. The flesh discolors quickly, cut just before using. When cutting or chopping it, use a stainless-steel knife, since carbon-steel utensils can cause discoloration and a bitter aftertaste. Matches well with: aioli, anchovies, bacon, balsamic vinegar, basil, bechamel sauce, brad crumbs, capers, cream, cumin, garlic, goat cheese, Gruyere, ham, lamb, lemon, mint, Mozzarella, mushrooms olive oil, olives, onions, oregano, Parmesan, parsley, peppers, pesto, pine nuts, rice, Ricotta, rosemary, shallots, thyme, tomatoes, walnuts, yogurt, zucchini Advertisement What is Eggplant? How to Choose Eggplant? : Ingredient Information from Dr. Gourmet White, Baby and Common Eggplant Sliced Eggplant Ingredients Eggplant Eggplant is a member of the nightshade family as are tomatoes, peppers, potatoes and sweet potatoes.

As such, eggplant is technically a fruit. As with tomatoes and other of nightshade veggies there are a number of varieties of eggplant. You'll find a wide assortment in your market these days. While it is known as eggplant in much of the western world in the U.K. this lovely ingredient is called by the much sexier aubergine (sounds like a heroine in a racy romance novel). The large dark purple pear shaped eggplant is the most common. I love the hefty feel of a large fresh eggplant, but the larger they are the less flavorful they will be and the tougher the skin. I generally look for fruit that is no more than about 1 lb (about 8 inches long and 4 inches in diameter). The smaller version of the larger purple skinned eggplant is often called Italian or baby eggplant. These have a somewhat more intense flavor and the flesh is much more tender. The straight thin eggplants known as Japanese or Asian eggplant have thin delicate skins like Italian eggplant but the flesh is sweeter. The color ranges from dark purple to a striped purple as well as a light amethyst.

Because of the sweet flavor and delicate texture, these are the type that I use for any dishes where I may want whole slices or chunks such as Ratatouille. White skinned eggplant is now widely available and it is this variety that gave eggplant its common name. Also delicate in flavor, they are especially beautiful when grilled. The flavor of eggplant is fantastic and the great thing about it is that it is so good for you. There have virtually no calories (about 20 calories in a cup of raw fruit). There's very little fat or carbohydrates but it has fair amount of fiber (2 grams in a cup). Use eggplants as soon as you can because the flesh turns bitter quickly, even when they are not overripe. Some of the bitterness of older eggplant can be removed by slicing them and then liberally sprinkling the cut edges with salt. After about twenty minutes, rinse the eggplant well. There are as many variations on the reasons for using salt on eggplant as there are celebrity chefs. The main reason to use salt on eggplant is because they have a very high moisture content. When eggplant is broiled or cooked in a pan, it will usually steam and end up being mushy.

The solution is to draw the moisture out. By sprinkling salt on the eggplant, water is drawn to the surface. I have seen recommendations for using kosher salt. The only difference between kosher salt and regular table salt is the size of the granules. Crystals of salt (no matter what the size) dissolve in the moisture on the surface of the eggplant and form a concentrated salt solution. The high concentration of salt then pulls moisture from inside the fruit. Rinsing and patting dry the eggplant won't result in it absorbing a significant amount of water (it is porous but not a sponge). The more salt you use or the longer it is on the eggplant, the more effective this technique will be. The other reason given for salting eggplant is to remove bitterness. This is a bit of an old wives (chef's) tale. Eggplant becomes bitter as it ages. All of the salt in the world can't change that. The key is to buy fresh eggplant and use it quickly. Choosing Eggplant Eggplant has a very short shelf-life, so it is best to buy the day that you are going to use them. Look for an eggplant with a smooth unblemished skin.

Those with small pits are not fresh and any darkening or brown spots indicate bruising. They are ripe when you press on them lightly and they give slightly but spring back into shape. If it remains dented where you pressed, it is overripe - don't buy it. 8 ounces eggplant = 55 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 13g carbohydrates, 5mg sodium, 0mg cholesterol, 8 mcg Vitamin K Related Articles More fruits and vegetables, less heart disease I've written on many occasions about the positive effects of fruit and vegetable consumption on such conditions as oral cancer and gallbladder disease, as well as contributing disease factors like inflammatory markers and DNA oxidation. A recent French meta-analysis of the results of several prospective studies has specifically examined the relationship between fruit and vegetable intake and risk of coronary heart disease (CHD) (J Nutr 2006;136:2588-2593). Eat your fruits and vegetables and keep your mouth happy Oral cancer, primarily a disease that occurs in men, was the seventh most common form of cancer—for both sexes—in 2002.

Over 210,000 death are caused each year by oral cavity and pharynx cancers. The primary risk factors are well known and include chewing and/or smoking tobacco and consuming alcohol. Often nutritional and dietary deficiencies are linked to oral cancers, but recent research studies have sought to determine the effect of fruit and vegetable intake. All the more reason to eat your vegetables Non-Hodgkin lymphoma, a particularly virulent form of cancer of the lymph nodes, has been associated with DNA damage caused by free radicals in the body. Anti-oxidants are thought to reduce this risk. Previous studies that investigate the link between fruits and vegetables and the anti-oxidants they contain have been inconclusive, however. Avoid gallbladder surgery - eat your fruits and vegetables! Surgery is the most common treatment for gallstones: over 800,000 Americans have their gallbladders removed every year. Although most studies of gallbladder disease and prevention focus on specific nutrients in the diet, scientists at the University of Kentucky Medical Center decided to take a broader approach.

They chose to investigate whether fruits and vegetables, which are protective against other chronic diseases, might also protect people from gallbladder disease (Amer J Med 2006;119:760-767). Adolescents low in fruits and vegetables We've known for a while that a diet high in fruits and vegetables can help reduce your risk of many chronic diseases, including heart disease, cancer, and diabetes. Since healthy eating habits are most easily set early in life, childhood and adolescent eating habits are becoming an important topic in dietary research. Eggplant Recipes Eggplant Types For Gardens – What Are Some Good Varieties Of Eggplant Image by janeyee By Amy Grant A member of the Solanaceae, or nightshade family , which includes tomatoes , peppers and potatoes , eggplant is thought to be a native of India where it grows wild as a perennial. Many of us are familiar with the most common eggplant variety, Solanum melongena, but there are a plethora of eggplant types available. Types of Eggplant For more than 1,500 years, eggplant has been cultivated in India and China.

Once trade routes were established, eggplant was imported to Europe by the Arabs and transported to Africa by the Persians. The Spaniards introduced it to the New World and by the 1800’s both white and purple varieties of eggplant could be found in American gardens. Eggplant is grown as an annual and requires warm temperatures. Plant eggplant after all danger of frost has passed in an area of full sun, in well-draining soil, with consistent moisture. Fruit can be harvested once it is one-third its full size and thereafter until the skin begins to dull, at which point it is over-mature and will be spongy in texture. As mentioned, most of us are familiar with S. melongena. This fruit is pear shaped, purple to dark purple and 6-9 inches long with a green calyx. This purple-black hue is the result of a water soluble flavonoid pigment, anthocyanin, which accounts for the red, purple and blue coloration in flowers, fruits and veggies.

Other common eggplant varieties in this group include: Black Magic Black Beauty Black Bell There are a number of eggplant types with skin colors from blackish purple to vibrant purplish green, gold, white, and even bicolor or striped skin. Sizes and shapes vary depending upon the type of eggplant, and there are even those that are “ornamental,” which are actually edible but grown more for show. Eggplants are also known as ‘Aubergine’ outside of the United States. Additional Varieties of Eggplant Additional types of eggplant include: Sicilian, which is smaller than S. melongena with a wider base and skin streaked with purple and white. It is also called ‘Zebra’ or ‘Graffiti’ eggplant. Italian types of eggplant have a green calyx with skin a deep mauve-purple with some light stippling on the skin. It’s a smaller, more oval variety than the regular/classic varieties. White varieties of eggplant include ‘Albino’ and ‘White Beauty’ and, as suggested, have smooth, white skin. They may be round or slightly thinner and longer akin to their Italian eggplant cousins.

Indian eggplant types are small, usually a few inches long, and round to oval with dark purple skin and a green calyx. Japanese eggplant fruit is small and long, with smooth, light purple skin and dark, purple calyx. ‘Ichiban’ is one such cultivar with skin so tender, it need not be peeled. Chinese varieties are rounder with purple skin and calyx. Some of the more uncommon and interesting varieties include the fruit of S. integrifolium and S. gilo, which lacks a solid inside and looks much like its tomato relatives. Sometimes referred to as “the tomato-fruited eggplant,” the plant itself can grow to 4 feet in height and bears small fruit that is only about 2 inches across or less. Skin color varies from greens, reds and oranges to bicolor and striped. Another small variety, ‘Easter Egg,’ is a smaller 12-inch plant, again with small, egg-sized white fruit. ‘Ghostbuster’ is another white skinned type of eggplant with a sweeter flavor than the purple types. ‘Mini Bambino’ is a miniature which produces tiny one inch wide fruit.

There are an unending variety of eggplants and while all of them are heat lovers, some are more tolerant than others of temperature fluctuations, so do some research and find what varieties are most suited to your area. Know your eggplants European eggplants To those of us living with plants it is always a source of amazement that eggplants are so little known. Asian and African consumers know theirs well but are less familiar with the Western types. Westerners are equally ignorant of the richness found in Asia and Africa. It is even arguable that they are not aware of the rich diversity available within the most popular species (Solanum melongena L.) and that could be available on the market place. This is understandable because apart from the large purple fruit that everyone knows, very little else is seen in market stalls or on the supermarket shelves. This is not confined to eggplants, it applies to every crop grown and distributed via the market place which, despite the "global village" and the "global market" concepts, remains a market of rather narrow minded traders and consumers.

This may be enough to meet the needs of the best known recipes of the Western world such as the Greek “moussaka”, , the French “ratatouille”, the Sicilian “caponata”, the Middle Eastern “baba ghanoush” and “imam bayaldi” But what if one wants to cook the dish from Cameroun “nkwi”, or a “แกงเขียวหวานไก่” Gaeng kĭeow wăan gài ( Thai green chicken curry ) calling for pea eggplants (European green peas not being an option), the Indian dish धूम्रपान बैंगन करी Baingan ka bharta the Caucasian Nigvziani badrijani (walnut-flavoured eggplants), the Chinese dish or even the regional Italian " Fusilli al filetto di melanzana rossa e Caciocavallo Podolico " and " Frittelle di foglie di melanzana rossa " both calling for ' Melanzana Rossa di Rotonda ' which is a direct descendant of the African red eggplants?

Some seed companies go to great lengths to make available to their customers a wide range of cultivars (cultivated varieties), but unless people grow the plants, they are not likely to come across some of the most beautiful eggplants available on this planet. So let us see if we can enthuse some of our readers for some lesser known treasures of the eggplant world. Reproduced with permission from the copyright owner: David Cavagnaro . This brilliant display encompasses most of the shapes and colours (but not all) available in the world. The species and mostly the cultivar names will vary greatly in the market place but the basic array will be found. These fruits from open-pollinated varieties were all grown by David during his gardening days with the Seed Savers Exchange USA. Most are still preserved and offered by this organization. It is also possible to find seeds of hybrid forms of all these. We are not fans of hybrids but during a lack of O.P. cultivars they can fulfil a need. They can also be useful if they have been bred to resist specific climatic conditions or some diseases. We do not see the need at all for genetically modified varieties however. Who would, given the broad spectrum covered in this article?

It would take the average gardener a lifetime to grow and cook them all in the various ways they are meant to be prepared. Some seed companies do see the need though. Possibly the first to have this dubious honour is India Maharashtra Hybrid Seeds Company (Mahyco) based in Jaina, India. Note1 The Tomato Growers Seed Supply Company offers one the widest range of cultivars available in the world from a single source via a beautiful gallery with high quality photos (check the large sizes). The main difference between the western types of eggplants and the African or Asian is that the first are well and truly domesticated, some would argue too much hybridised if not yet genetically manipulated (except above example). The Asian and African eggplants are much less domesticated for the most part and are either close to their wild relatives or just plain wild plants such as the pea eggplant from Uganda or the hairy-fruited pea eggplant from Thailand.

African species and types African eggplants are not so diverse in shapes or even sizes but their glossy-skinned fruits can be found striped, multi-coloured, or in many shades of white, cream, yellow, green, lime, orange, pink, red, plum, burgundy, lavender, violet, purple, and dusky black. The red-fruited varieties are the favorite in most of the non-African world. All these colours are developing on mature mostly inedible fruits. Generally in order to be edible the fruits are better picked at an early stage of development, even more so than is the case with western types of eggplants. Looking at photos of the fruits can be misleading. These eggplants are actually rather small. See the photo on top of this page where tiny red fruits rest among giants of different colours, or the measured size for various cultivars in the table below. Apart from a source of food, eggplants in general, African eggplants in particular, are also used for medicinal purposes in both a traditional and modern sense. Targeted diseases are, among others, diabetes, bronchitis, asthma, dysuria, dysentery, etc.

We probably raise as many questions as we answer on this page but that is the nature of knowledge, it keeps on growing, and these pages are part of the growth. Gardening note: I am tempted to say that if you are struggling when growing common eggplants in respect to your climatic conditions forget about attempting to grow tropical African or Asian eggplants. Practical experience however has taught me that given the tumultuous climatic conditions that the world is experiencing, no matter where you live, everything is possible. I did grow successfully some red African eggs on a couple of occasions, and yet I have always struggled most years with some common eggplants cultivars and even some tomato cultivars (the reason why I keep on raving about the Italian Pink Pear which has never really failed me). Reproduced from flickr with permission from the copyright owner: Tvindy "The most hated eggplant in Brazil" A misunderstanding or too familiar and "boring"? The best known African eggplants are the miniature pumpkin-shaped so called "African scarlet eggplant" and the Brazilian Jiló. They both, together with other groups, come under the domesticated species Solanum aethiopicum L., a species with a rich history.

The ancestor of this species was the wild Solanum anguivi Lam. Natural evolution and people influences helping, via the semi-domesticated Solanum distichum Schumach & Thonn. found in gardens of Tropical Africa, Solanum aethiopicum L. was born. Following further adaptation to different conditions and responding to various cultural practices, such as selection for leaves as opposed to selection for fruits, the many groups were formed. One group has found its way to Brazil via the slave trade. Today Brazilians enjoy it under the name of Jiló or Jinjilo. It belongs to the Gilo Group, composed mostly of plants with elongated fruits such as those below. Cultivars of a superior quality have yet to be identified and / or developed. One of the bodies leading the search and the research for the ultimate varieties is the African branch of the Asian Vegetable Research and Development Center (AVRDC). Solanum aethiopicum L. (Gilo Group) Solanum aethiopicum L. (Kumba Group) Reproduced from flickr with permission from the copyright owner: cia_b Green fruits ready for picking before the bitter taste develops.

Plants of this group can be found in catalogues under the synonyms "Red African eggplant", "Orange African eggplant", "Scarlet African eggplant", and even "Mini pumpkin tree". It is often treated as an ornamental in the West because it is strikingly beautiful but also because from a culinary perspective it does not meet the taste of every westerner. Much of the negative feelings towards it are based on ignorance of the basic preparation. The fruits are best picked green, before they start colouring and developing seeds - a general rule applying to all eggplants. Reproduced from flickr with permission from the copyright owner: Veronica Sullivan Inside a maturing fruit Reproduced from flickr with permission from the copyright owner: Joel Ignacio Inside an almost mature fruit showing seeds forming. The finger tips give an indication of the size of Kumba Dominique Guillet from Kokopelli mentions the variety 'Burkina Faso'. Folks at Amishland Seeds appear to praise it more as an ornamental rather than as a gourmet variety due to its bitterness. It is available from both Kokopelli and Amishland Seeds.

According to the trade there are some sweet cultivars and some bitter cultivars, although there is no unanimous opinion on the subject. In fact many cultivars can be both either sweet or bitter, depending on the growing conditions and the picking time. There is a cultivar called 'Black Stream' with black stems and orange to red fruits which is grown as an ornamental in France. Amishland Seeds in America retail what they call " Gilo Black Stem ". This could be a synonym of the same cultivar. They confirm the ornamental value of the plant as well as the odd tasting / non edible quality of the fruit. On the other hand the name suggest a plant from the Gilo Group, which is not unreasonable since some gilos have round fruits. Some edible cultivars are grown for their leaves, others for their fruits, and yet others for both (see descriptions in table below). Unlike the pretty fruits in the photo above many edible African eggplants are not so attractive and look more like the fruits below: Reproduced with permission from the copyright owner Technisem Seeds The cultivars not available from the sources mentioned in the table below can possibly be tracked down via the African Seed Trade Association .

Reproduced from flickr with permission from the copyright owner: Serenity Forbes The reasons for the American name "Mini Pumpkin tree" (note the long prickles on the main stem) Solanum aethiopicum L. (Aculeatum Group) This is a group of plants with fruits twice as large as those of the Shum type but totally neglected from the culinary point of view. One wonders if their spiny leaves and stems are a consequence of the neglect or the cause of it. The size of their fruits may make them confusable with those of those listed under Solanum macrocarpon L. They can be grown as ornamentals or used as root stock for tomatoes and eggplants. ‘Iizuka’ has been selected in Japan for this purpose. In his massive catalogue, Dominique Guillet of Kokopelli lists 'Tingua Verde Claro' and 'Rouge de Chine' (which we think is a synonym of 'Red China') as Solanum aethiopicum L. (Aculeatum Group) cultivars. We cannot be certain but we tend to think that they are rather respectively Solanum aethiopicum L.

(Gilo Group) and Solanum aethiopicum L. (Kumba Group). Feedback on this would be greatly appreciated. Reproduced from flickr with permission from the copyright owner: Wolf Asian round purple (Solanum melongena L.) and Orange eggplants Solanum aethiopicum L. (Aculeatum Group) Reproduced from PROTA article with permission from the copyright owner: Rudy R. Schippers Green Uganda Pea eggplant at edible (but bitter) stage. Grapes of ripe red berries (edible to birds only). As a semi-domesticated species it offers a great variation in the plants, flowers and fruits numbers, sizes, colours etc. Worth noting is the Uganda Pea eggplant. The bitter pea-size green fruits are eaten in various ways fresh or dried. In Cameroun they are a vital ingredient of a dish called “nkwi”. They are either picked from the wild plants or grown / tolerated on farms and gardens. In Africa or for African people elsewhere having access to them they are the equivalent to the Asian pea eggplant Solanum torvum Sw.

'Gnangnan' (from Ivory Coast Republic ) is a "cultivar" (une forme spontanée!) but most cooks think of it as a "small eggplant". 'Damsah' (Damesah) is possibly a hybrid between Solanum aethiopicum L. (Gilo group) and Solanum anguivi Lam. from the Burkina Faso (formerly called Upper Volta). It bears grapes of small round fruits white to red in colour. Another hybrid of similar parentage is called 'Klongbo'. Little is known about it but evaluations are going on (CNRA, Station d'Anguédédou, Sud de la Côte d'Ivoire - 2008). In fact a relatively new group has been created to reflect the growing number of such hybrids between Solanum aethiopicum L. (Gilo group) and Solanum anguivi Lam. I would call it Solanum aethiopicum L. x Solanum anguivi Lam. (Gilo Anguivi group) but I don't think the Latin part of the name has been formalised yet.

Another such hybrid is the African "Aubergine de Ferke" from the Ivory Coast Republic. Reproduced from flickr with permission from the copyright owner: Slurp This is also known as the "African eggplant", sometimes as "African macrocarpon". A better hybridised name is "Gboma eggplant" based on its correct African name Gboma. Gboma (a village from Liberia - West Africa) has given its name to many cultivated forms of S. aethiopicum and S. macrocarpon eggplants in West Africa and in many coastal countries. It is mostly recognized in relation to S. macrocarpon however. Indeed because many cultivars take their names from village names there is even a cultivar called 'Gboma' found in Togo but this being the common African name for many eggplant types it is really a particularly misleading name for a cultivar. One could say of this species also that it is semi-domesticated. As such it still has great variations in its growth habit, fruit sizes etc. It is one of the semi-wild species showing the greatest potential for hybridising. The main reason is that its great diversity could be developed in many directions.

The second is that its natural resistance to bugs and diseases could improve weaker varieties of the main domesticated species Solanum aethiopicum L. and mostly Solanum melongena L. by crossbreeding. When cultivated, varieties are selected for their fruits, usually the thin skinned are preferred, or their leaves. Both fruits and leaves are bitter and most need to be consumed locally. This can only be an advantage from the ecological viewpoint - no storage - no transport to the other side of the world. If the rest of the world wants it, it has to grow it or does it? Despite the ordinary quality of the crop some enterprising countries have managed to develop some thick-skinned fruits that will store and travel. Senegal and Ouganda export to France (the Château-Rouge market and surrounding shops in the heart of Paris would be a first port of call), San Domingo and Surinam export to the USA. Not a promotion of the best that Africa has to offer but a back door entry for planting material for seed savers and enterprising horticulturists. Solanum macrocarpon L. 'Gbogname' fruit Its edibility is not known.

Only the young foliage of this plant is consumed in Togo. There are 4 groups recognized within this species (Bukenya and Carasco - 1994). We have slotted some cultivars in some of those groups (see table below). Solanum macrocarpon Poir. (Mukono Group) Named after the Town and cultivar Mukono. Solanum macrocarpon Poir. (Nabingo Group) Named after the Town and cultivar Nabingo. Solanum macrocarpon Poir. (Semi wild Group) Synonym: Solanum dasyphyllum Thonn. ex Schum. Solanum macrocarpon Poir. (Uganda Group) One cultivar called 'Gbokouman', from The Southern Ivory Coast, is reported within this species, but little is known about it. Another with unknown / unclear taxonomy is 'Cookstown Orange'. Reproduced with permission from copyright owner Elia Woods Reproduced with permission from copyright owner Jeffrey Heath.

Maturing African eggplants 'Cookstown Orange' Close-up of a green "Bobo eggplant" aka "Aubergine des Bobos" from Burkina Faso These seemingly different fruits are in fact of the same species and probably the same cultivar. The question remains which? We are tempted to narrow it down to 2: Solanum aethiopicum L. or Solanum macrocarpon L. If it is S. aethiopicum is it from the Aculeatum Group or any other group? Jeffrey Heath et al. give a few African names for this plant but unfortunately, as it is the case almost in every such situation those vernacular names are also given to other species from the same countries. Will Jeffrey et al. come up with the answer in their major project." Dogon and Bangi Me Linguistics " or will we? Meanwhile this eggplant is available from Sand Hill Preservation Center . It is described by various sources as: "Green fruits rather bitter with dark green stripes when young and edible. Green-orange with faint dark-green stripes when ripe.

Transplantation to first picking in 70 days." African cultivars on the world market We have done our best trying to identify every cultivar mentioned. If we have made mistakes please tell us. We have not discriminated between so called organic source of seeds and others in order to offer the broad spectrum of what is available in the world. Again if we missed something please tell us, we will update this table promptly. This is not a print publication but a live interactive guide. Comments are very welcome send mail to m.porcher@unimelb.edu.au Disagreements on botanical names 'Tingua Verde Claro' is considered by Kokopelli as a Solanum aethiopicum L. (Aculeatum Group). We think it is a Jilo so have placed it in that group. They also list 'Rouge de Chine', which we think is a synonym of 'Red China', as a Solanum aethiopicum L. (Aculeatum Group). We tend to think that it is rather in the Kumba Group. 'Turkish Orange' is listed in some catalogues as Solanum melongena L.

and described as "From India, developed in Spain in 16th century" . Others list it as Solanum integrifolium Poir. and we agree with this but we'd rather use the preferred name Solanum aethiopicum L. (Aculeatum Group). We have difficulties listing the Italian version of this variety 'Rossa di Rotonda' as a true synonym, given the length of time that it has been an Italian heirloom, but we have placed it under the same botanical name. We would greatly appreciate feedback on these little disagreements. Note on the following companies. A number of those are part of complex corporate structures and are difficult to contact directly. The main address that we give below is a starting point. We are not sponsored by any of those companies nor do we receive any favour from them apart from the odd catalogue photo. It would be nice to be able to link directly to a gallery or a photo or a description but this is sometimes impossible and practice has taught us that these links never last long anyway because online catalogues are updated regularly and URLs change often. The cultivar numbers relate to all seeds not just African eggplants. When neither O.P.

or F1 are mentioned one can assume that all seeds are hybrids. Most companies are more likely to carry a mixture of hybrids and open pollinated cultivars. This is an unfortunate but realistic commercial imperative. Enjagi (Uganda) = Bitter berries ((Solanaceous aethiopicum L. (Gilo Group)) Entula enganda (Uganda) = Bitter berries ((Solanaceous aethiopicum L. (Gilo Group)) Entura (Uganda) = Bitter berries ((Solanaceous aethiopicum L. (Gilo Group)) Gboma = applied to either Solanaceous aethiopicum L. or Solanaceous macrocarpon Poir. Jagi (Uganda) = Bitter berries ((Solanaceous aethiopicum L. (Gilo Group)) Jakhatou = French rendering of Western African name for African eggplant (Solanaceous aethiopicum L. (Kumba Group)) Jagatú tunga = Portuguese rendering of African name for African eggplant (Solanaceous aethiopicum L.) Mnavu (Swahili) = Solanum nigrum L.

Mnavu (Swahili) = Solanum villosum Mill. Mnavu mchungu = Solanum americanum Mill. Mnyanya-mwitu = Solanum incanum L. Mtua (Swahili) = Solanum incanum L. Mtula (Swahili) = Solanum incanum L. Mtunguja = Solanum incanum L.

Nakasuga (Uganda) = Leaves of scarlet eggplant (Solanaceous aethiopicum L.) Nakati (Uganda) = Leaves of scarlet eggplant (Solanaceous aethiopicum L.) Nakati nume y'akyalo (Uganda) = (Solanaceous macrocarpon Poir.) Ngogwe (Swahili) = African eggplant (Solanaceous aethiopicum L.) Nyanya chungu (Swahili) = African eggplant (Solanaceous aethiopicum L.) Vergans (Uganda) = (Solanaceous macrocarpon Poir.) AllPenang.com, 2007, Multilingual List of Vegetables available in the Penang Wet Market. < >. Bukenya, Z. R. and J. B. Hall. 1987. Six cultivars of Solanum macrocarpon (Solanaceae) in Ghana. Euphytica 17(1): 91-5.

Mark Chong (Singapore Management University, Lee Kong Chian School of Business, Singapore) Perception of the risks and benefits of Bt eggplant by Indian farmers. Journal of Risk Research , Volume 8 , Issue 7 & 8 October 2005 , pages 617 - 634. PDF & html access via: < ~content=a727246780~db=all~tab=content~order=page >. College of Agriculture and Life Sciences - Cornell University. Interesting evaluations of most eggplants cultivars on the market by subscribers. < >. Elizabeth Byanjeru Rubaihayo, Conservation and use of traditional vegetables in Uganda < >. Guillet Dominique, 2007, Semences de Kokopelli, 7th Edition. Edition La Voix des Semences. pp.452 - 463. International ECPGR Eggplant Database. Botanical and Experimental Garden, Radboud University Nijmegen, The Netherlands. EGGNET (EGGplant genetic resources NETwork), a project funded by the European Union. The project is coordinated by Ms.

Marie-Christine Daunay, Unité de génétique & amélioration des fruits et légumes, INRA, Montfavet, France. < >. See below for more details. Medicinal Plants of Myanmar. < #Solanum-spp >. M.M.P.N.D. For all nomenclatural details we refer you to our page on Eggplants . Natural History Museum. Solanaceae Source - A global taxonomic resource for the nightshade family. < >. PROTA < >. The following reference pages from PROTA contain far more colour photos and details on all aspects of the species treated above. We have considered the information on these pages as our main references because they contain far more details than any other source. ***** Bukenya-Ziraba, R., 2004. Solanum anguivi Lam. [Internet] Record from Protabase. Grubben, G.J.H. & Denton, O.A. (Editors). PROTA (Plant Resources of Tropical Africa / Ressources végétales de l’Afrique tropicale), Wageningen, Netherlands. < >. Accessed 18 April 2009.

Lester, R.N. & Seck, A., 2004. Solanum aethiopicum L. [Internet] Record from Protabase. Grubben, G.J.H. & Denton, O.A. (Editors). PROTA (Plant Resources of Tropical Africa / Ressources végétales de l’Afrique tropicale), Wageningen, Netherlands. < >. Accessed 18 April 2009. Bukenya-Ziraba, R. & Bonsu, K.O., 2004. Solanum macrocarpon L. [Internet] Record from Protabase. Grubben, G.J.H. & Denton, O.A. (Editors). PROTA (Plant Resources of Tropical Africa / Ressources végétales de l’Afrique tropicale), Wageningen, Netherlands. < >. Accessed 18 April 2009. Schippers, R.R., 2004. Solanum torvum Sw. [Internet] Record from Protabase. Grubben, G.J.H. & Denton, O.A. (Editors).

PROTA (Plant Resources of Tropical Africa / Ressources végétales de l’Afrique tropicale), Wageningen, Netherlands. < >. Accessed 18 April 2009. P. O. Box 2428 - 00202, Nairobi, Kenya | Tel; +254 20 2727860/853 Email: afsta@afsta.org EGGNET (EGGplant genetic resources NETwork). The seed savers of the world keep trying to design a suitable database of eggplants (among many other crops) but the existing formal sites already have such things. It could be argued that these official dBases are not exactly matching the needs of the average person but one should be aware of them as references in some circumstances. Two such web-based databases with search forms are: the EGGNET related ( and the Radboud University Solanaceae database ( more succint in its presentation, easier to manage and consult for the average reader. All these are interlinked so no matter how you approach the network you'll get access to all the data.

In addition, the serious researcher will find plenty of reference material from these two organisations. The Solanaceae Literature database from the Radboud University Botanical and Experimental Garden with its EGGNET access. Again these resources are interlinked with the rest of the network. Natural History Museum - London U.K. , Solanaceae Source - Global Taxonomic Resource for the Nightshade Family. by Dr. Michael Nee. A work licenced under a Creative Commons Licence . Technisem Note 1 Mahyco have produced a BT eggplant (the eggplant is genetically "combined" with a bacterium gene). Bacillus thuringiensis (BT) is a fatal pathogen of a troublesome pest of the eggplant in India and other tropical regions of the world. In sustainable conditions that same bacterium would be spread over the crop. The best example of this is "Dipel". The bacterium in this commercial product is a pathogen specific to the white cabbage butterfly. Closely related bacteria are probably as deadly to other pests. The debate "spraying a biological control versus genetically engineering a crop plant" is purely based on economics and very much in the economic rationalism frame of mind.

The future will tell if this is an environmental mistake or not. A photo of this GE or GM eggplant and details in both Hindi & English can be found in this article . This article " India bans GE eggplant " by Jude Fanton (23/02/2010) shades more light on the subject. What Are the Most Common Eggplant Pests? (with pictures) What Are the Most Common Eggplant Pests? Last Modified Date: 14 December 2016 Copyright Protected: 10 most extreme places on Earth Eggplants are part of the same family — the nightshades or solanaceae — as tomatoes, peppers and potatoes and are affected by a number of the same pests. The most common of the eggplant pests are members of the beetle, bug and mite groups. These pests consume the leaves and suck the life-supporting sap from the plants. Eggplants are also susceptible to various bacterial and fungal diseases that cause wilting and rot. Growing vegetables in the garden provides fresh, healthy produce but requires knowledgeable pest and disease management for an abundant crop. One of the most obvious of the eggplant pests is the leaf-eating Colorado potato beetle.

This striped beetle and its larva consume the foliage of potatoes, peppers and tomatoes. Tiny spider mites are one group of eggplant pests that suck the juices of eggplants, weakening the plants. These pests are found on the undersides of the leaves. They are most active during the dry, hot spells towards the end of summer and can be discouraged by adequately watering the eggplants. Flea beetles are group of small insects that are common pests of all of the solanaceae crops. They are especially damaging to eggplants, which they prefer. The larva feed on the developing roots, while the adults attack the above-ground portions of the plant. Eggplant lace bugs and tiny aphids are eggplant pests that have specialized mouth parts for penetrating the plants and sucking their juices. An infestation can weaken the plants, preventing blossoming or stunting growth. Ad Eggplants are also susceptible to bacterial and fungal diseases. Verticillium wilt is caused by a soil fungus and results in small, wilted plants that eventually die. Blossom end rot is another fungal disease that causes the ripening fruits to fall off. Eggplants are also prone to bacterial wilt, which kills most infected plants.

Several kinds of blight affect developing fruits or the whole plant, eventually causing the loss of the fruits or the destruction of the entire plant. To protect this warm weather crop, using collars and row covers can help prevent early infestations. Frequent inspections and the use of insecticidal soaps can lessen the impact of pests on mature plants. Rotating where eggplants are located in the garden from year to year also helps reduce eggplant pests and diseases. Using insect predators such as ladybugs to control mites and praying mantis for larger insects is a strategy employed by many gardeners. Successful pest management is a key step in ensuring a healthy crop of eggplant. Ad Eggplant Recipes - Allrecipes.com Eggplant Recipes "Quick, easy and tasty! I added a bit of fresh basil and used penne pasta instead of rigatoni." – Kim's Cooking Now! Get Allrecipes Magazine! Top-rated recipes, party ideas, and cooking tips to inspire you year-round. Get a full year for just $7.99!

Different Names for an Eggplant | Our Everyday Life Different Names for an Eggplant by Bryan Cohen Inventions of the Phoenicians The eggplant is a plant native to India and Pakistan that has found its way into the hearts of many vegetarians in the United States. This purple fruit (which is eaten as a vegetable) is similar in texture and shape to the tomato and the potato; its popularity has spread throughout the world. What we call an eggplant is called by many other names by English and non-English speakers in various parts of the globe. Eggplant The name "eggplant" was given to the fruit by Europeans sometime in the mid-18th century. The size and shape of the fruit was similar to those of goose eggs. At the time, the eggplant was more white and yellow than today's purple-skinned fruit, leading to an even closer comparison of the eggplant to an egg. Aubergine In Britain, the eggplant is called an aubergine. This name has gone through many linguistic changes since it began as "vatingana" in Sanskrit.

Henri Leclerc wrote about this transformation in his 1925 book, "Les Fruits de France," noting that "vatingana" changed to the Persian "bandingen," which became the Arabic "albadingen" and then the Spanish "albadingena," before finally becoming the English "aubergine." Brinjal Like the name "aubergine," "brinjal" took a linguistic journey from the Arabic "albadingen." But instead of Persian, it was Portuguese--which calls the eggplant "beringela"--that influenced the word. Even today, an eggplant is now called a brinjal in India. Other Names Since the fruit was originally cultivated in India, it has been called many other names in its time, including the Hindi "baingan." In the southern United States, the eggplant is sometimes called the "guinea squash"; this is a reference to Guinea, the West African nation from which the eggplant migrated. It is not exactly clear when this migration took place, but it is thought to be Thomas Jefferson who originally experimented with the fruit in his Virginia gardens in the late 18th century.

In Italy, the eggplant is called "melanzana," from the Latin "mala insana" or "bad egg." The fruit got this ominous name because of its similarity to poisonous plants like the Jimson weed and the Belladonna plant--people assumed that the eggplant was poisonous as well. Other names for the fruit are apple-of-love, gully bean, pea apple, susumber and terong. References

Question: What is the most common name for the eggplant?
Answer: AUBERGINE